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There’s something about Old World Italian sesame cookies that stops me in my tracks every single time. One whiff of toasted sesame seeds and I’m back in my grandmother’s tiny kitchen, where flour dust floated in the air and nobody measured anything with actual measuring spoons.

If you’ve ever searched for authentic Italian sesame cookies, reginelle recipe, or Italian sesame seed biscuits, you probably noticed they all look simple. And they are. But simple doesn’t mean boring. These cookies pack flavor, texture, and nostalgia in every bite.

Today I’m sharing my tried-and-true version of Old World Italian sesame cookies (Reginelle)—the kind that crunch loudly, dunk beautifully into coffee, and disappear faster than you expect. Let’s get into it.

What Are Old World Italian Sesame Cookies?

These cookies, often called Reginelle, come from Sicily. The name means “little queens,” which honestly feels dramatic for such humble-looking cookies—but taste one and you’ll get it.

They feature:

A slightly sweet, firm dough
A heavy coating of toasted sesame seeds
A texture that lands somewhere between crunchy and crumbly
That unmistakable nutty aroma

Unlike soft sugar cookies, these are meant to have structure. They snap when you bite them. They beg to be dipped in espresso. Ever dunked a cookie that didn’t fall apart? That’s this one.

Why These Taste Different From Modern Bakery Versions

Most top-ranking recipes stick to the basics—flour, sugar, butter, egg, sesame seeds. That’s fine. But the real difference comes down to technique and balance.

Here’s what I’ve learned after baking these more times than I can count:

Don’t over-sweeten. Old world recipes kept sugar modest.
Use quality sesame seeds. Cheap seeds taste flat.
Let the dough rest. It improves flavor and texture.
Toast the seeds lightly. This step changes everything.

Trust me, toasted sesame seeds take these cookies from “meh” to “where have you been all my life?”

Ingredients You’ll Need (And Why Each One Matters)

Let’s keep it traditional.

The Basics

All-purpose flour – The backbone. Nothing fancy.
Granulated sugar – Just enough for subtle sweetness.
Unsalted butter – Adds richness without making them cakey.
Egg – Binds everything together.
Milk – Keeps dough pliable.
Vanilla extract – A small touch of warmth.
Baking powder – Just a bit, so they’re not bricks.
Salt – Always.
Sesame seeds – The star. Don’t skimp.

I personally use 365 by Whole Foods Market Organic Sesame Seeds . They taste fresh and toast evenly. I once tried a bargain bag that tasted like cardboard. Never again.

For baking, I swear by the Nordic Ware Natural Aluminum Baking Sheets . They brown the bottoms perfectly without burning the sesame coating. IMO, a good baking sheet makes more difference than people admit.

Step-by-Step: How I Make Them at Home

Step 1: Toast the Sesame Seeds

Spread sesame seeds in a dry skillet over medium heat.

Stir constantly. Don’t scroll your phone. They go from pale to golden in seconds.

When they smell nutty and turn lightly golden, remove them immediately. Let them cool.

Step 2: Make the Dough

In a large bowl:

Cream ½ cup softened butter with ¾ cup sugar.
Add 1 egg and 1 teaspoon vanilla.
Stir in 2 tablespoons milk.

In another bowl, mix:

2 cups flour
1½ teaspoons baking powder
¼ teaspoon salt

Combine dry and wet ingredients until a soft dough forms.

If it feels slightly tacky but manageable, you nailed it. If it sticks aggressively to your hands, add one tablespoon of flour at a time.

Let the dough rest for 20–30 minutes. This step improves texture. Skip it and you’ll notice the difference.

Step 3: Shape and Coat

Preheat oven to 350°F.

Roll dough into 4-inch logs about ½ inch thick.

Lightly brush each log with milk. Then roll generously in toasted sesame seeds. Press gently so seeds stick.

Place on baking sheet with a bit of space between them.

Step 4: Bake to Perfection

Bake for 18–22 minutes.

Look for:

Golden sesame coating
Light browning on edges
Firm texture when touched

They will harden slightly as they cool. Don’t underbake unless you like chewy centers (these aren’t meant to be chewy).

Let cool completely before storing.

Tips That Make a Huge Difference

After years of baking these, here’s what actually matters:

1. Press the Seeds Firmly

If you just roll and hope for the best, half the seeds fall off. Press gently but firmly.

2. Don’t Overwork the Dough

Overmixing makes them tough. Mix until combined and stop.

3. Chill in Hot Weather

If your kitchen runs warm, chill shaped cookies for 10 minutes before baking.

4. Store Properly

Use an airtight container like the OXO Good Grips POP Container . These cookies stay crisp for up to 2 weeks. Yes, really.

How They Compare to Other Italian Cookies

You might wonder how these differ from other classics.

Italian butter cookies – Softer, more decorative.
Biscotti – Twice-baked and harder.
Anisette cookies – Softer and flavored with anise.

These sesame cookies sit in their own category: firm, nutty, and less sweet.

They’re understated. They don’t scream for attention. But they win people over quietly.

Ever serve these at a holiday party? Watch which plate empties first.

Common Mistakes (And How to Avoid Them)

I’ve made every mistake possible so you don’t have to.

Mistake #1: Using raw, untoasted seeds
Result: Flat flavor.

Mistake #2: Baking too short
Result: Soft centers that feel wrong for this cookie.

Mistake #3: Skipping milk wash
Result: Sesame seeds everywhere except the cookie.

Mistake #4: Overcrowding the tray
Result: Uneven browning.

Simple fixes. Big payoff.

Why Americans Love These Cookies

Italian bakeries across New York, New Jersey, and Chicago sell them by the pound. They feel old-fashioned in the best way.

Americans love them because:

They aren’t overly sweet.
They pair perfectly with coffee.
They store well.
They feel nostalgic—even if you didn’t grow up Italian.

Food has that magic. It makes you feel like you belong somewhere.

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